It has been a few months since my last post. Have been busy with work and stuff. Still i have skim through the sites and have seen so many awesome breads baked by our TFLers.
Recently I have been mainly working on BREAD - By Jeffery H.
Tried a few recipes on its sourdough bread. They are all very tasty and perfect bread for toast, sandwiches and even just to have it by itself.
N the one that I love the most is this Mixed Seeds Wholewheat Levain with lots of goodies in it. Its fantastic aroma of toasted seeds and the mixed grains crust added to its flavor profile. Heres for formula Ive used with a bit of modifications from his original formula.
- Change it to a pure levian dough
- Increased the hydration
- omitted the honey
Recipe name | Whole-wheat Bread | Revision | 50% wholewheat | Revision notes | | Product yield | 2,026.00 | Portions | 2.00 | Portion weight | 1,013.00 |
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Recipe's summary | Ingredient | Baker's % | Weight | Main ingredients | 100.00% | 1,000.00 | Wholewheat Flour | 50.00% | 500.00 | Bread Flour | 50.00% | 500.00 | Assorted Grains | 18.00% | 180.00 | water | 80.00% | 800.00 | Salt | 2.20% | 22.00 | Liquid Starter | 2.40% | 24.00 | Totals | 202.60% | 2,026.00 |
| Add here general directions for the recipe |
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Stage1: Liquid Levain | Ingredient used (%) | 12.00% | Ingredient | Usage% | Baker's % | Weight | Main ingredients | 100.00% | 120.00 | Bread Flour | 24.00% | 100.00% | 120.00 | water | 18.75% | 125.00% | 150.00 | Liquid Starter | 100.00% | 20.00% | 24.00 | Time required: 08:00:00 | Totals | 245.00% | 294.00 |
| remove 24g of starter as seeds |
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Stage2: Soaker | Ingredient used (%) | 15.25% | Ingredient | Usage% | Baker's % | Weight | Main ingredients | 100.00% | 180.00 | Assorted Grains | 100.00% | 100.00% | 180.00 | water | 27.00% | 120.00% | 216.00 | From: Liquid Levain | 91.84% | 150.00% | 270.00 | Totals | 370.00% | 666.00 |
| Prepare the soaker as you mixed the levain Ive used Oats, Millet, Flax added upto 140g mixed with 216g of water 40g of mixed seeds, white n black sesame and sunflower seeds Plus extra to roll on bread |
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Stage3: Final Dough | Ingredient used (%) | 88.00% | Ingredient | Usage% | Baker's % | Weight | Main ingredients | 100.00% | 880.00 | Wholewheat Flour | 100.00% | 56.82% | 500.00 | Bread Flour | 76.00% | 43.18% | 380.00 | water | 54.25% | 49.32% | 434.00 | Salt | 100.00% | 2.50% | 22.00 | From: Soaker | 100.00% | 75.68% | 666.00 | Totals | 227.50% | 2,002.00 |
| Mix everything except salt and autolyse for 30mins Ferment at room temp for 3-4 hours, with 4 folds in the first 2 hours and leave it untouch Cold retard for 8 hours |
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